Twice baked potatoes with ham and Brussels sprout slaw
Rated 5.0 stars by 1 users
Prep Time
30 minutes
Cook Time
1 hour 5 minutes
This wooly blanket of a dish is the perfect winter antidote. It’s quite literally a mash-up of our favourite things - crunchy bacon jam, succulent ham mixed into fluffy potato, covered in a blanket of melted cheese. Serve mini jackets for a canape or as a simple leftovers meal. The humble sprout comes alive when swathed in our Dill & Mustard sauce. These will undoubtedly convert those who usually turn their noses at sprouts!
Author:DukesHill
Ingredients
3 large floury baking potatoes
- Vegetable Oil
- 100g Hollis Mead Organic Salted Butter at room temperature
- 50g sour cream
-
150g DukesHill Diced Wiltshire Ham
-
50g DukesHill Bacon Jam
- 4 spring onions, sliced thinly
-
50g Isle of Mull Cheddar Cheese, grated
100g Brussels sprouts, washed and finely shredded
-
2 tbsp DukesHill Dill & Mustard Sauce
Brussels sprout slaw
Directions
Preheat oven to 190c.
- Prick potatoes all over and place on a baking tray. Coat all over with oil, then sprinkle generously with sea salt flakes. Bake for 1 hour, or until cooked through. Remove from the oven and allow to cool.
- In the meantime, combine the shredded Brussels sprouts and Dill & Mustard sauce and set aside.
- Increase oven temperature to 220c.
- When the potatoes are just cool enough to handle, slice them in half lengthwise and carefully scoop the filling into a large bowl, taking care to leave the skins intact. Place the skins back onto the baking tray and pop them back into the oven for 10 minutes to crisp up.
- Add the butter, sour cream, ham, bacon jam and spring onions to the potato filling and mix together with generous seasoning until thoroughly combined.
- Carefully spoon the filling back into the crisped up potato skins. Sprinkle with cheese, then return to the oven for 10 or so minutes, or until the cheese has melted and the potato skins are gloriously crispy.
- Enjoy with more Bacon Jam and serve with the Brussels sprout slaw.
